Reviewed: Mar. 24, 2008

Not impressed at all.

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ANNHOLDS

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 19, 2008

I used Marsala wine instead of white... try it, you won't be sorry!

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KFAULK211

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Mar. 18, 2008

I skipped green pepper but used red and yellow instead. I followed other suggestions and used beer in place of wine. I like extra sauce to dip my bread in so I used more beer (wine) than listed in the recipe. It was so easy and very tasty.

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magnusmom

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Reviewed: Mar. 16, 2008

This was great!! Everyone in my family really loved it.

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Enchantd

Cooking Level: Intermediate

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Reviewed: Mar. 9, 2008

Yummy, used hot turkey sausage instead of the pork sausage. Served on soft Italian rolls, even melted some provolone on top. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Mar. 9, 2008

Great easy recipe. We made it the first time for my parents and they absolutely loved it!

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tnt

Home Town: Catonsville, Maryland, USA

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Reviewed: Mar. 5, 2008

Very simple to prepare, making this a tasty option for a weeknight meal. I served in big rolls, sprinkled the top with a generous potion of shredded mozzarella cheese, and put in the broiler for a minute or two.

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Feb. 27, 2008

Love this recipe!! So simple yet very delicious... I use Hot Italian Sausage too give a little heat. Thanks.

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Carmelicious

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

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Reviewed: Feb. 24, 2008

I love this recipe and make it a lot! I cook on low for a real long time and it is so tender and delicious!

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SNOWBIRD32

Cooking Level: Intermediate

Home Town: Schenectady, New York, USA

Living In: Hickory, North Carolina, USA

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Reviewed: Feb. 23, 2008

Very tasty. I'm on a low carb diet and this hit the spot! Be careful not to overcook the peppers, ours were a little mushy. Beer instead of wine works well, but don't add any more than the recipe calls for, dish will be runny.

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Crystal

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Reviewed: Feb. 16, 2008

Oh My Flippin' Heck! This is super good! I added some canned tomatoes, some red pepper flakes - mixed in some penne pasta. Yowsers! This is one of those meals that you eat more than you should, once you're full, just because it's so darn yummy!

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Tina

Cooking Level: Expert

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Reviewed: Feb. 15, 2008

Excellent recipe, long on flavor and super simple. I subbed beer for the wine and served over brown rice. Considered cooking in the oven or crockpot, but I was not willing to give up that extra kick of flavor the sausage browning step imparts to the dish.

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KRAEZDAY

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 12, 2008

WOW! First, my husband is from New York and he LOVED this! The taste is amazing although I followed his direction (just a tad). I added bell peppers (no red) and used beer with both sweet and hot Italian sausage. He wants to eat this everyday! It was a little too spicy for the little one, so if you have kids, use the sweet sausage. This was unbelievable! I did add a about 1/2 cup of beer as the veggies were simmering instead of the 1/4 cup. It worked beautifully! I highly recommend this recipe and adjust it to suit your tastes - I really don't think you could go wrong no matter what peppers you use and no matter whether or not you use beer or wine. Beer was our preference and the taste was really, really good. I would not serve this over rice as some have, but rather stuff it in good sandwich rolls....delicious.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 8, 2008

Awesome recipe and it makes the house smell fantastic! Very simple recipe also. It is a keeper.

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Lish

Cooking Level: Expert

Home Town: New City, New York, USA

Living In: Islip, New York, USA

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Reviewed: Feb. 7, 2008

I registered on this site for the sole purpose of favorably reviewing this recipe. As a previous reviewer said, most Italian-Americans likely have a family recipe for this dish. Unfortunately, my attempts to recreate it have been undermined. My main issue was cooking the sausage enough without burning it, while still having some of the charm of a char, so to speak. This recipe takes care of that with the inclusion of the wine and the low-heat simmering. Even if the sausage is a tiny bit pink (as mine was) after frying, it finishes perfectly in the wine. The combination of flavors was spot-on; this is a great recipe to use as a foundation, then adjust as you prefer. My house still smells like these fragrant ingredients and this recipe will be my "new" "Old World" dish from now on.

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TomLaRom

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 25, 2008

quick, easy and tasty

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ALTY

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Reviewed: Jan. 25, 2008

wow! loved it...used 1/2 sweet, 1/2 hot and sub'd chicken stock for wine because i only had enough for a glass for myself :) - this is BY FAR the best i've ever had and my hubby and our dear friend DEVOURED the whole pan!! thank you very much.

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lori

Cooking Level: Beginning

Home Town: Dorchester, Massachusetts, USA

Living In: Hanson, Massachusetts, USA

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Reviewed: Jan. 25, 2008

I think every Italian family makes this dish, with slight variations of course, within their own family traditions. While this is a fairly standard way of making sausage and peppers, my family uses olive oil rather than butter, uses little or no herbs (fresh basil is always nice here), red wine rather than white, and some crushed or diced canned tomatoes. Great on Italian rolls or over a sturdy pasta. This is always a treat!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 23, 2008

I made this last night. I also used beer instead of wine and it was definitely very good!! My 2 teenagers and my husband all loved it, needless to say there were no leftovers. I will definitely make this again. Thanks for the great recipe!!

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